May is a marvelous month to celebrate mothers. No doubt there are plans in the works to take Mom out to a lovely dinner so that she can relax and enjoy the company of the family on Mother’s Day. How about starting her day off early with something special in the morning? This yum yum yummy Raisin Cinnamon Bread Custard recipe is sure to put a smile on Mom’s face and some love in her tummy!
Raisin Cinnamon Bread Custard
16 slices of cinnamon-raisin bread
6 tablespoons unsalted butter, melted and cooled slightly
4 large eggs
2 large egg yolks
3/4 cup granulated sugar
3 cups milk
1 cup heavy cream
1 tablespoon pure vanilla extract
Fresh berries, for serving
- Preheat the oven to 350°. Butter a 9-by-13-inch glass or ceramic baking dish. Brush both sides of each bread slice with melted butter. Arrange the bread in the prepared dish in 2 even rows.
- In a large bowl, whisk the whole eggs with the egg yolks until blended. Whisk in the granulated sugar, milk, heavy cream and vanilla. Pour the milk mixture over the bread, pressing on the slices to make sure they’re evenly moistened.
- Place the baking dish in a larger roasting pan and pour enough warm water into the pan to reach halfway up the side of the dish. Bake in the upper third of the oven for about 25 minutes, or until the top is lightly browned and the custard is set. Transfer the baking dish to a rack and let the custard rest for 15 minutes. Sift confectioners’ sugar over the custard and cut into squares. Serve with berries.
The bread custard can be prepared ahead following directions in Step 2. Cover with plastic wrap and refrigerate overnight.